Irish Pancakes

Take a pint of cream, the yolks of eight eggs and whites of four, three tablespoonfuls of butter, two

From 1914:

Irish pancakes-expensive but good for special occasions.
Take a pint of cream, the yolks of eight eggs and whites of four, three tablespoonfuls of butter, two tablespoonfuls of sugar and nutmeg to flavor.

Beat the yolks of the eggs light with the sugar and nutmeg, add the melted butter and stir in with the cream and a cupful of sifted flour. Fold in the stiffly whipped whites of the eggs and add a little more flour if necessary (The batter should be quite thin) and bake in circular cakes on a well greased griddle. Serve piled one on another.